Pumpkin Bread Pudding

My hubby just loves bread pudding.  He grew up in New England where hot pudding are often served for dessert.  I had some Pepperidge Farm Pumpkin Spice Swirl bread on hand which was just perfect for this bread pudding!  The result is a yummy bread pudding that is just pumpkinny enough!  

INGREDIENTS:

8 slices Pepperidge Farm Pumpkin Spice Swirl Bread

2 Tablespoons unsalted butter, melted

½ cup golden raising

3 eggs, beaten

1 cup half & half

1 cup milk

½ cup sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees F

Lightly spray an 8-inch square baking dish with cooking spray.

Tear the bread into smal pieces and place in an 8-inch square baking dish.  Drizzle the melted butter over the bread.  Sprinkle with the golden raisins.

In a medium mixing bowl, whisk together the eggs, half & half, milk, sugar, cinnamon, and vanilla.  Pour this mixture over the bread.  With a spoon lightly press until the bread is covered.

Bake in preheated oven for 45 minutes, until the top springs back when lightly tapped.

Delicious served with whipped cream and/or caramel sauce!